All our flavors make divine deviled eggs. Here's the basic recipe:
Cover 6 eggs in a pot with water that comes 1 1/2" above the tops of the eggs. Heat water to a boil, cover, cook on low for 1 minute, turn heat off, leave covered for 15 minutes, rinse under cold water for 1 minute, then peel the eggs under the cold water. Cut eggs in half length-wise, scoop yolks into a bowl and mash with
1/2 cup mayo
1/2 tsp mustard
1 tsp any Saltlickers salt to taste
Spoon yolk mix back into egg white shells and sprinkle with more Saltlickers.
Now let's get our freaky variations on!
ALLIYUM: Add (on top or in the mix) chopped radishes, fresh horseradish, grated kohlrabi, minced sauteed chicken, and/or cayenne pepper
CY SALT: Add yogurt, chopped pickles, pickle juice, a splash of sherry vinegar, chopped roasted broccoli, and/or feta cheese
PETER RABBIT: Add chopped chives, scallions, fresh radishes, or very thinly sliced collard greens.
ROXY TACO: Skip the mayo. Add an avocado to the mix instead and sprinkle with scallions and/or chopped pickled jalapeños. Serve these fast. Even with lemon, the filling will turn black in about an hour, but—seriously—no one will care.
If you have photos of your satanic eggs, or a brilliant idea for a deviled egg add-in, email us or post it on Facebook, Twitter, Instagram with the #tastetheegg